- 1 1/2 cups whole milk
- 2 eggs
- 2 egg yolks
- 1 cup Swerve Granular
- 1 ¼ cup heavy cream
- 1 tbsp vanilla flavoring
- 2 tbsp vodka, brandy, or whiskey (helps make it scoop-able when frozen).
- 2 cups of finely chopped ripe peaches with peel on
- Juice of ½ lemon
- Place milk in top of a double boiler and bring water to a gentle boil over medium heat.
- In a medium bowl, whisk together eggs, egg yolks, and ¾ cup of Swerve. Gently whisk in ¼ cup of the hot milk into the egg mixture. Add the egg mixture into the remaining milk on the double boiler.
- Cook for about 15 minutes, stirring constantly with a wooden spoon until mixture is thick enough to coat back of a spoon.
- Transfer mixture to a mixing bowl and stir in heavy cream, vanilla, and brandy. Let it freeze overnight.
- In a separate bowl combine chopped peaches, remaining Swerve, and lemon juice. Cover and refrigerate for at least 2 hours or overnight.
- Drain the juice from the refrigerated peaches, and add juice to ice cream mixture. Place peaches back in the fridge.
- Add mixture to ice cream maker and follow manufacturer directions. Add peaches to the ice cream when 5 minutes of churning remain. Place the ice cream into a freezer safe container to set for several hours.
Note: If you let ice cream freeze overnight, set the ice cream out for 15 minutes before serving for easier scooping.
Makes 6 servings.
Homemade Southern Peach Ice Cream
Serving Size 1 cup
|Total Fat 24g|
|Total Saturated Fat 14g|
|Total Carbs 43g|
|Dietary Fiber 3g|
|Net Carbs: 7g|